枇杷果酒澄清工艺探究  

Study on Clarification Process of Loquat Wine

作　　者：姚莉[1] 詹振国 王燕宁 Yao Li Zhan Zhenguo Wang Yanning(Department of Biotechnology, Guangdong Polytechnic of Science and Trade, Guangzhou 510430 ,QC Department, Guangzhou Hushan Witre Limited Corporation. Guangzhou 510400. China)

机构地区：[1]广东科贸职业学院生物技术系,广东广州510430 [2]广州湖山酒业有限公司质检部,广东广州510400

出　　处：《广东化工》2016年第21期68-69,共2页Guangdong Chemical Industry

摘　　要：枇杷果酒富含多种维生素和氨基酸,具有丰富的营养价值和一定的保健功能。但是枇杷果酒在储藏过程中容易出现沉淀,浑浊等现象,严重影响枇杷果酒的品质。文章主要探讨了蛋清、蛋清粉、单宁、明胶等4中物质对枇杷果酒澄清的影响,共采用了6种处理方法,以蛋清粉-明胶和单宁-明胶复配物的澄清效果较为理想。Loquat Wine rich in vitamins and amino acids, has a wealth of nutritional value and a certain health care function. But the loquat wine in the storage proccess prone to precipitation, turbidity and other phenomena, seriouslyaffecting the quality of loquat wine. In the paper, the effects of egg white, egg white powder, tannin and gelatin on the clarification of loquat wine wre discussed. Six ktnds of treatment methods were used. The clarifying effect of egg white powder, gelatin and tannin and gelatin complex was ideal.

关 键 词：枇杷果酒 澄清 发酵 蛋清 单宁 明胶 

分 类 号：TS275.5[轻工技术与工程—农产品加工及贮藏工程]